Characteristics are different: Thin cream belongs to the low-fat cream, fat content in the 15% - 25%, generally used in the Western kitchen non-churning is the fat part of the cow's milk, it is the skim milk from the cow's milk separated from the O/W-type emulsion, light cream belongs to the high-fat buttercream, generally refer to the animal cream can be used for whipping and laminating! The fat content is generally 30% to 36%, whipped to a solid form is the cream on top of the cake decoration.

Relatively healthier than vegetable cream, animal light cream itself does not contain sugar, so add sugar when whipping. The usage is basically the same as plant-based cream, but the melting point is a little lower than that of plant-based cream, which can be used to make buttercream, ice cream, mousse cake, tiramisu and so on, and if you add some of it to make bread, it will also make the bread more fluffy.

Eating cake precautions

Buying a cake for your child, just buy a small piece of it, otherwise your child will not be able to eat it and it will be wasted. Even if it's your child's birthday, don't buy one that's too big.

If the child insists on liking the cake, parents can tell the child that they should learn to share it, so that the adults also eat it together, so that the child can eat less.